Taco twist soup

4 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
1 medium Sized onion; chopped
2 Garlic cloves; minced
1½ teaspoon Chili powder
1 teaspoon Ground cumin
28 ounces Beef broth
1½ cup Picante sauce
14½ ounce Diced tomatoes
1 medium Green bell pepper; chopped
1 cup Uncooked rotini pasta
½ cup Shredded Cheddar or Monterey Jack cheese

Directions

In a large skillet, brown the ground beef with the onion and garlic over medium heat for 5 to 7 minutes, or until the beef is cooked and no pink remains; drain off the excess liquid. Add the remaining ingredients except the cheese and bring to a boil. Reduce the heat to low and simmer for about 10 minutes, or until the pasta is cooked. Serve topped with the cheese.

NOTE: For extra crunch, serve this spicy soup with tortilla chips on the side.

Recipe by: MR FOOD

Posted to MC-Recipe Digest V1 #1041 by Meg Antczak <meginny@...> on Jan 24, 1998

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